Mary Berry’s Preserved Lemon Chicken is a refined yet rustic dish that draws on Mediterranean and North African influences, particularly Moroccan cuisine, where preserved lemons are a culinary staple. Known for her elegant and accessible approach to cooking, Mary Berry adapts this flavor-rich profile into something that’s both homely and gourmet.
This recipe is centered around bone-in chicken pieces (typically thighs or legs), which are slow-cooked in a deeply aromatic sauce. The show-stealer is the preserved lemon-a condiment made by curing whole lemons in salt and their own juices over time. The result is a soft, complexly tangy peel that imparts a salty, citrusy depth unlike anything fresh lemon could achieve. The preserved lemon, along with ingredients like garlic, onions, cumin, and coriander, infuses the chicken with warm, earthy flavors, while the slow simmer ensures the meat becomes meltingly tender.
It’s the kind of dish that feels like a warm embrace-deeply comforting, subtly exotic, and thoroughly satisfying.
Mary Berry’s Preserved Lemon Chicken Recipe
Ingredients Needed
To make Mary Berry’s Preserved Lemon Chicken, you’ll need a thoughtfully curated list of ingredients. Each plays an important role in building the final layers of flavor.
Core Ingredients
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Chicken thighs or legs (bone-in, skin-on) – about 6-8 pieces
These hold up well to slow cooking and absorb the rich, tangy flavors beautifully.
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Preserved lemons – 2, finely chopped or thinly sliced
They’re the star of the show. Salty, citrusy, and deeply aromatic.
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Onions – 2 large, finely sliced
Provides the sweet base for the sauce.
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Garlic cloves – 3-4, minced
Adds that essential savory kick.
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Olive oil – for browning and cooking
A good quality olive oil adds richness and depth.
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Chicken stock – about 300-400 ml
Keeps everything moist while simmering and forms the delicious sauce.
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Ground cumin – 1 teaspoon
Warm and earthy, it complements the preserved lemons perfectly.
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Ground coriander – 1 teaspoon
Gives a lemony, nutty balance to the spice mix.
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Fresh parsley or coriander leaves – chopped, for garnish
Adds a vibrant herbal finish.
Optional Additions
- Saffron strands – for an extra layer of aromatic complexity
- Green or black olives – pitted, for a briny contrast
- Chili flakes or fresh chili – if you want a little kick
Equipment Needed
Cooking Mary Berry’s Preserved Lemon Chicken doesn’t require anything overly fancy, but using the right tools can enhance the experience:
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Large sauté pan or shallow casserole dish – with a lid
You need something that allows browning and slow simmering in one vessel.
- Sharp knife – for slicing onions and chopping lemons
- Cutting board
- Tongs or a slotted spoon – to turn and remove the chicken during browning
- Measuring spoons – for accuracy with your spices
- Wooden spoon – to stir the sauce as it develops
Instructions To Make Mary Berry’s Preserved Lemon Chicken
Now, let’s get to the heart of it-the cooking process. This dish is a labor of love, but it’s wonderfully manageable and well worth the effort.
Step-by-Step Instructions
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Prep the chicken
Pat your chicken pieces dry with paper towels. Season generously with salt and pepper on both sides.
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Brown the chicken
Heat a splash of olive oil in your pan over medium-high heat. Add the chicken, skin-side down first, and brown on both sides until golden. You’re not cooking it through-just developing that delicious, caramelized flavor. Remove and set aside.
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Sauté the aromatics
In the same pan, reduce the heat slightly. Add more oil if needed, then toss in the sliced onions. Cook until soft and golden, about 8-10 minutes. Stir in the minced garlic, cumin, and coriander. Cook for another minute until fragrant.
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Build the sauce
Add the chopped preserved lemons to the pan. Stir well to coat everything. Pour in the chicken stock and bring to a gentle simmer.
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Return the chicken
Nestle the browned chicken pieces back into the pan, skin-side up. The liquid should come about halfway up the chicken. Reduce heat to low, cover with a lid, and simmer gently for 40-45 minutes until the chicken is tender and the flavors have melded.
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Finish and garnish
Taste the sauce and adjust seasoning if needed. If you want a thicker sauce, remove the lid and simmer for another 5-10 minutes uncovered. Just before serving, sprinkle with freshly chopped herbs and, if using, scatter a few olives or a pinch of saffron.
Tips And Tricks
- Don’t skip browning the chicken. It’s essential for building deep, savory flavor in the dish.
- Use real preserved lemons. Fresh lemons just won’t give you that same umami-rich citrus burst. If you can’t find them in stores, you can make them at home, though they do require at least 3 weeks of curing.
- Low and slow is key. This isn’t a rush job. Let the chicken simmer gently to fully absorb the flavors and achieve that fall-apart tenderness.
- Want a deeper sauce? A splash of white wine added with the stock can deepen the flavor. Let it reduce slightly before adding the chicken.
- This dish improves with time. Like many braised recipes, it’s even better the next day. Make it ahead and gently reheat for an even richer meal.
- Serve it with something to soak up the sauce. Couscous, rice, crusty bread, or even mashed potatoes work beautifully.
Mary Berry’s Preserved Lemon Chicken is a masterclass in layered, vibrant, and comforting cooking. It’s a dish that doesn’t just feed the body but also nourishes the soul with its heady aromas, bold flavors, and meltingly tender textures. Whether you’re cooking it for a cozy weeknight dinner or an elegant gathering of friends, it brings a touch of magic to the table.
So go ahead-hunt down those preserved lemons, break out your favorite braising pot, and treat yourself to a dish that’s as flavorful as it is unforgettable. Happy cooking!
Easy Recipe Variations For Mary Berry’s Preserved Lemon Chicken
Mary Berry’s preserved lemon chicken is a celebration of fragrant, zesty flavors balanced with the savory richness of tender, slow-cooked poultry. The preserved lemons bring a tangy depth that’s both subtle and sophisticated. But one of the joys of this dish is how easily it can be adapted. Whether you’re feeling experimental or need to use what’s in your pantry, here are some creative and easy variations:
1. Mediterranean Twist
Swap out the traditional side of couscous or rice with a hearty helping of orzo tossed with sundried tomatoes, kalamata olives, and crumbled feta. Add a sprig of rosemary and a handful of cherry tomatoes into the chicken bake itself to amplify those sun-soaked Mediterranean flavors.
2. Moroccan-Inspired Flair
Enhance the North African roots of preserved lemon by incorporating ground cumin, cinnamon, and a pinch of saffron into the dish. Add chickpeas and dried apricots or prunes during cooking for a sweet and savory tagine-style meal. A garnish of toasted almonds and fresh coriander just before serving elevates this variation into something truly memorable.
3. Creamy Lemon Chicken
Looking for comfort food vibes? Stir in a splash of double cream or crème fraîche at the end of cooking. The cream tempers the sharpness of preserved lemon while creating a velvety sauce that’s divine over mash or buttery noodles.
4. Vegan Or Vegetarian Adaptation
Yes, you can go meat-free and still capture the soul of this dish! Replace chicken with cauliflower florets, chickpeas, and cubed sweet potato. Roast or simmer in the same preserved lemon marinade, allowing the vegetables to absorb all those citrusy notes. It’s lighter, yet deeply satisfying.
5. Grilled Summertime Version
In warmer months, take things outside. Marinate chicken thighs in a mix of preserved lemon, olive oil, garlic, and thyme, then grill until charred and juicy. Serve alongside a herby couscous salad or grilled flatbreads with a lemony yogurt dip.
Storing Leftovers
Let’s face it-this dish only gets better the next day as the flavors continue to meld, so don’t let leftovers go to waste!
Refrigeration
Cool the chicken to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days. Make sure to include some of the sauce or cooking juices to prevent the meat from drying out.
Freezing
Preserved lemon chicken freezes beautifully. Store in freezer-safe containers or zip-top bags, label with the date, and use within 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently in a saucepan or in the oven at 160°C (320°F) covered with foil.
Reheating Tips
Warm slowly over low heat to preserve moisture. You can add a splash of chicken stock or water to loosen the sauce if it’s thickened too much. If using a microwave, reheat in short bursts, stirring in between, and always check that it’s piping hot before serving.
What To Eat With Mary Berry’s Preserved Lemon Chicken?
This dish is delightfully versatile and can be paired with a variety of sides that either soak up the glorious sauce or contrast it with freshness. Here are some curated suggestions to make your meal sing:
1. Fluffy Couscous Or Bulgur Wheat
Quick-cooking and subtly nutty, these grains are perfect for mopping up that fragrant sauce. Add fresh herbs like parsley and mint, some pomegranate seeds, and a drizzle of olive oil for a touch of brightness.
2. Roasted Vegetables
Think caramelized carrots, zucchini, and red onions, all roasted until golden and tender. The sweet depth of the veggies complements the tanginess of the preserved lemon beautifully.
3. Herbed Rice Pilaf
Long-grain rice cooked with a touch of turmeric, finely chopped herbs, and slivered almonds brings texture and flavor without overpowering the main dish.
4. Fresh Salads
A cucumber, tomato, and red onion salad with a lemon-olive oil dressing adds a crisp counterpoint. Or go with a tabbouleh for something a bit more robust and zesty.
5. Crusty Bread Or Flatbread
Serve warm hunks of rustic sourdough or pita to soak up every last bit of sauce. A little dipping action never hurt anyone.
Conclusion
Mary Berry’s preserved lemon chicken is more than just a recipe-it’s an invitation into a world of bold citrus, tender chicken, and comforting spices. Its beauty lies not only in the elegant simplicity of the method but in its incredible adaptability. From Moroccan-inspired interpretations to creamy comfort food twists, it’s a dish that welcomes personalization while holding onto its signature charm.
Whether you’re feeding a crowd or just preparing a cozy meal for yourself, preserved lemon chicken delivers every time. With smart storage tips and perfect pairing ideas, you’ll be coming back to this one again and again-and maybe even riffing your own version before long. After all, that’s the true joy of cooking, isn’t it?
So go ahead, open that jar of preserved lemons, let the aroma transport you, and bring a bit of Mary Berry’s culinary magic to your table.
FAQs
What Are The Key Ingredients In Mary Berry’s Preserved Lemon Chicken Recipe?
The key ingredients for Mary Berry’s preserved lemon chicken recipe include skinless chicken thighs, preserved lemons, garlic, fresh parsley, and a mix of spices such as cumin, coriander, and paprika. You’ll also need olive oil, chicken stock, and a little bit of lemon juice to enhance the citrus flavor.
Can I Make Mary Berry’s Preserved Lemon Chicken Recipe Ahead Of Time?
Yes, you can prepare Mary Berry’s preserved lemon chicken in advance. In fact, the flavors often improve if allowed to sit for a few hours or overnight in the fridge. You can marinate the chicken in the preserved lemon and spice mixture and cook it when you’re ready. Just reheat it gently in the oven or on the stove.
What Side Dishes Pair Well With Mary Berry’s Preserved Lemon Chicken?
Mary Berry’s preserved lemon chicken pairs beautifully with a variety of side dishes. Some great options include couscous, rice pilaf, roasted vegetables, or a simple Greek salad. The bright and tangy flavors of the chicken also complement the richness of creamy mashed potatoes or a warm pita bread for scooping up the flavorful sauce.
